Sometimes you just need to make something so old-fashioned that it screams joy. And bourbon. And berries. Start planning a picnic today just so you can make this. For my gluten-free girlfriends (aka my GF GFs), there are substitutes listed just for you. Because I love you.
Of course, I’m not sure how you hold yourselves together without gluten, but I figure the bourbon must help with that.
- 1 c. butter, softened
- 2 c. sugar
- 2 eggs
- 1 t. pure vanilla
- 1 t. salt
- 1 t. baking powder
- 2 c. cake flour (GF = 1 1/2 cups King Arthur GF Multi-Purpose Flour + 1/2 cup Bob’s Red Mill Almond Meal/Flour + 2 teaspoons xanthan gum)
- 1 1/2 c. sour cream
- 4 cups mixed fresh berries
- 2 cups sugar
- Juice from 1/2 fresh lemon
- 1 cup bourbon
- 4 tablespoons cornstarch
Place berries in a medium bowl. If using strawberries, cut them into small pieces. This time I used strawberries, blueberries and raspberries. My favorite to mix in though is normally blackberries. They are so purpley and divine.
Add sugar, lemon juice and bourbon.
Give a stir and allow to sit for at least a half an hour.
Mix cake and place in a cheesecake pan coated with baking spray.
Preheat oven to 350 degrees.
After berries have had time to rest, place in a sauce pan.
While cold, stir in cornstarch until well-mixed.
Turn onto medium high heat while continually stirring. Watch for filling to boil and keep stirring until thickened. Remove from heat.
Pour filling over cake mixture and gently spread over the whole cake. Place a pan under cake when baking to prevent dripping messes.
This coffeecake can be served upside-down or right-side-up. This time I made mine upside-down but if you’d like to serve it right-side-up, add streusel to the top after about 30 minutes into baking time.
- 1/2 stick butter (cut into small pieces)
- 3/4 cup flour (GF = 1/2 cup King Arthur GF Multi-Purpose Flour + 1/4 cup Bob’s Red Mill Almond Meal/Flour)
- 1/3 cup powdered sugar
- 1/8 teaspoon salt
- 1 small egg
To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely. If you have leftovers, you can store them in a Ziploc in the freezer for next time.
Bake until a fork poked into the middle of the cake comes out clean. Bake time is about one hour.
After removing cake from oven, allow it to set for a few hours (or make the day before and set overnight). When cooled, remove the pan carefully.
Frost. Just because.
- 2 cups powdered sugar
- 1 – 2 tablespoons water
Mix together until it is the consistency you would like and there are no lumps.
Old-fashioned moist cake with drunken triple berries. New-fangled gluten free option. You’re welcome.